Recipe from The British Trout Association.
Prep time: 10 mins
Cook time: 10 mins
6 ChalkStream trout fillets
1 heaped tbsp Fajita seasoning
1 tbsp rapeseed oil
1 red onion, finely chopped
2 ripe avocados, stoned, peeled and diced small
4 tomatoes, deseeded and diced small
Juice and zest 2 limes, plus 1 whole lime cut into wedges
2 tsp chilli sauce, we used Sriracha
12 – 16 small tortilla wraps, warmed
150ml sour cream
Heat the oven to 200C, 180C fan, gas mark 6.
Make the salsa; mix the red onion, avocado, tomatoes, lime zest and juice and chilli sauce in a bowl, taste and season if liked.
Put the trout fillets on a lined baking tray and sprinkle over the fajita seasoning with a little salt.
Drizzle with the oil and bake for 10 minutes.
Flake the fish and divide between the tortilla wraps, adding a spoonful of the salsa, a little rocket and some soured cream.
Squeeze over extra lime wedges if liked.
Wrap to eat.